Tag Archives: grilling

Heading down to the Shore Memorial Day Weekend, or are you here already and getting ready for the season’s first outdoor parties? Don’t interrupt your weekend by going to the supermarket – stop by Dean’s Friday the 24th for our big SUPER SUMMER KICKOFF! Here’s what we’ve got going on sale for ONE DAY ONLY, check it out.

Don’t forget, show up in tropical gear (Hawaiian/Tiki shirt, flower leis, grass skirts, etc.) and get a raffle ticket for a chance to win a tote full of groceries and a $50 gift card!

Heading down to the Shore Memorial Day Weekend, or are you here already and getting ready for the season’s first outdoor parties? Don’t interrupt your weekend by going to the supermarket – stop by Dean’s Friday the 24th for our big SUPER SUMMER KICKOFF celebration! Stock up on party essentials like our signature Organic Guacamole & Salsa, chips and snacks, hot dogs, buns, condiments, the works. And don’t forget the natural insect repellent and sunblock 🙂

There’s more – everyone who comes in wearing a Hawaiian shirt or a lei gets a raffle ticket for a chance at one of 3 tote bags stuffed with groceries PLUS a $50 DEAN’S GIFT CARD!…but you HAVE to wear a Hawaiian shirt and/or lei! (or at least be super-psyched to be there 🙂 )

There will of course be food sampling and some grilling outside – here’s a sneak peek at what we’ll be cookin’ up.

Vegan Organic Tofu & Pineapple Kabobs

Dean’s Own Turkey Burgers

So come on out, stock up and have fun with all of us at Dean’s. We are all so ready for summer – the JERSEY SHORE IS BACK!

What a great turnout for the class Jessica Jarmer held last night! We hope you enjoyed it and we thank you for coming.

Full house

Anyway, we’ve been getting a lot of requests for the recipes taught at our cooking classes, so – here’s last night’s. SO YUMMY. And PS: She did bring with her a gluten-free version of the burgers where she subbed the bread crumbs out with a gluten-free version. Try it!

Like this:

Check out these local Costata Romanesco Zucchini we just got in yesterday, literally just picked, beautiful! Farmer Francis delivered them himself, along with some gorgeous kale, gigantic gold turnips and collards. Such a nice man!

So totally going home with a bunch of those tonight and firing up the ol’ Char-Broil. One thing I LOVE is grilled zucchini. It soaks up marinade like a sponge and is so healthy and guilt-free, you can eat a ton of it. Here’s a great recipe from last summer, it’s super-easy and everyone will love it. Try it with fresh organic corn, peppers and especially eggplant, which REALLY soaks up the marinade and caramelizes when grilled. OMG SO GOOD.

Meat and veggies aren’t the only thing you can grill, have you ever tried using fruit? Peaches and pineapples are a surefire hit. Both are best grilled for a few minutes then drizzled with honey, or simply brushed with butter, as Martha suggests. You can slices them and grill in large pieces or rings OR – try to make kabobs out of them. The kids will love it, they’re fun, sweet and healthy.

Grilled fruit isn’t just for dessert though, you can pair it up with your favorite meats like a juicy all-natural pork chop or chicken breast. Just cut into chunks, thread onto skewers and baste with your favorite marinade, like jerk sauce or teriyaki. Here’s a great recipe for Barbecued Chicken Pineapple Skewers – they use a homemade BBQ sauce but any good-quality bottled kind would do as well.

What are your favorite foods and methods in grilling? We’d love to hear from you!

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If you read our newsletter this week you would have heard a little bit about our newest produce offering, the Flavor Grenade Pluot. Juicy, crunchy and sweet, the first time I tasted one, after the initial “Oh HELLO this is good!” I remarked that the flavor reminded me of a green seedless grape. Later while looking up a little background on them, I stumbled across this little video from the Dave Wilson Nursery, seems to explain the Flavor Grenade a little better than I can.

This man really loves his pluots! (Best part at the end when he thinks he’s off-camera and is crunching away, heehee)

What an amazing response we got to our Intro to Raw Foods class with Abby Cahn-Anton, we’re so glad everyone found it so educational!

Abby’s recipe for this first go-around was deleeeeecious – Massaged Kale Salad with Sea Veggies. It could easily have passed for sauteed kale but it wasn’t cooked at all, not a bit. The peppers added a nice sweet crunch, the avocado lended its creaminess and the Sunfire Fiesta Mole gave it just the right amount of spicy kick. I could have eaten a whole giant mixing bowl all by myself!

In a large mixing bowl, remove kale from stems by grasping at base of stem and ripping upwards. Tear kale into bite-size pieces. Massage kale by squeezing with hands, similar to kneading dough. Mix with hands while massaging to make sure all pieces are softened. Add lemon, vinegar and salt. Distribute evenly by stirring well with wooden spoon. Add Fiesta Mole and stir well. Add spices and ginger and stir again.

Tear dulse into bite size pieces, feeling for and removing any hard debris that may not have been removed during harvesting and drying. Add each of the rest of the ingredients, stirring as you go. Optional: top individual servings with fresh
sprouts, mixing in, if desired. Yield 4-6 servings.

Zucchini season is here and in full force! It’s this time of the year they keep growing and growing as we just can’t get enough of ‘em. An excellent source of Vitamin C, manganese, B Vitamins and antioxidants, zucchini can nutritionally hold its own. Studies are now even showing that nutrients found in zucchini can help keep insulin and blood sugar levels balanced, protecting against the onset of type 2 diabetes. Amazing.

One of my favorite things about summertime is grilling, but it definitely isn’t all about burgers. My famous grilled marinated zucchini is where it’s at! Every time I fire this up for company they ask me for the recipe, so I thought I’d share it with you too.

Grilled Spicy-Marinated Zucchini

3 medium zucchini

1/4 cup extra virgin olive oil

2 tbsp. red wine vinegar

hot sauce

adobo seasoning (we like Frontier Organic Adobo Seasoning)

fresh ground black pepper

*NOTE: This recipe is also fabulous used with eggplant medallions as well.

Cut ends off zucchini, cut in half, then cut each quarter in half lengthwise. Pierce outer skin with a fork a few times per slice.

Toss zucchini slices in a bowl with oil and vinegar, sprinkle generously with adobo, ground pepper and hot sauce to taste. Make sure all sides are coated with marinade. Let sit at room temperature for 20 minutes, tossing every few minutes.

Place pieces on grill skin side up and cook for 3 minutes; turn and grill for another 3 minutes per side, until there are grill marks. Return zucchini to the marinade, toss and serve.